Dig Deeper:

Dig Deeper:

Latin Chicken And Rice Soup

Fight the flu with chicken soup!

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Brown rice is the entire grain with only the outer husk removed. With the whole grain intact, you get more nutritious fiber than you would from the white, stripped-down version. You also get a nuttier, chewier texture.

3. Heat the oil in a Dutch oven over medium-high heat. Add the onions and garlic and cook, stirring often, for 8 minutes, or until tender and light golden. Stir in the remaining 1 1/2 teaspoons chili powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring, for 1 minute.

4. Add the broth, carrots, and 2 cups water. Cover and bring to a boil. Reduce the heat to medium and simmer, covered, for 5 minutes, or until the carrots are tender.

5. Add the chickpeas and chicken. Lower the heat, cover, and simmer, stirring once or twice, for 8 minutes, or until the chicken is no longer pink. Stir in the rice, cover, and cook for 2 minutes longer.

6. Remove from the heat and stir in the avocado, lime peel, and lime juice. Serve immediately.

Recipe Tips
You can cook the rice a day or so ahead. If not serving the soup right away, or if you're freezing it, leave out the avocado, lime peel, and lime juice. Add these ingredients right before serving so their flavors remain fresh